Tangy Pear Cheesecake

This recipe works great with any fruit. I have done strawberries and mixed berries..fresh and frozen. It is a very versatile recipe.

For 9" cheesecake

Crust:
20 chocolate or other sandwich cookies
2 tbsp melted butter or margarine
1 can pear halves, or enough of any fruit to lay on top of crust.

Filling:
3 pkg cream cheese, softened
3/4 cup sugar
2 eggs
3 tbsp flour
2tbsp lemon juice
1 1/2 tsp lemon rind
1/2 cup milk
Sour cream - optional
Grape halves - optional

1. Crush cookies. Stir in butter. Press mixture onto bottom and 1" up sides of a 9" spring form pan.
2. drain pear halves and place in crust, cut side down.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, flour, lemon juice, and rind. Gradually add milk.
4. Pour mixture over pears in crust.
5. Bake at 350 F for about 60 minutes or until center is set.
6. Cool completely. Chill several hours or overnight.
7. To serve, remove collar from pan. Spread or pipe cream cheese on top, if desired. Garish with halved grapes and a mint leaf.